Country of origin: Canada
Lentil sprouts contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, PABA
Minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc.
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Try a lentil sprout spread: sprout 1/2 cup lentils for 2 days and 1/2 cup sesame seeds 1-2 days; put in a food processor, add a ripe avocado and herb salt or fresh herbs to season, blend until smooth.
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Use the spread on bread or savoury biscuits.
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Easy to sprout, lentil seeds are soaked 6-12 hours and sprouted in a the
easy sprouter,
jar or
bag. Rinse seed 2-3 times a day and use sprouts when 1/2 -2cm long. Soaking lentil seeds for 12 hours and then sprouting 3-4 days has been found to completely remove all haemagglutinin and amylase inhibitor.
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